100g Duerr’s Golden Ginger
200g dark muscovado sugar
125g golden syrup
½ tsp bicarbonate of soda
200g self raising flour
½ tsp mixed spice
2 tsp ground ginger
For the Icing:
1tbs Duerr’s Golden Ginger
½ lemon (juice only)
3 tbsp icing sugar (sifted)
1 Pre-heat the oven to 160ºC fan/180ºC conventional/Gas 4.
2 Line a 20cm diameter round tin with non-stick paper.
3 Melt the butter, sugar and syrup over a low heat until the sugar has dissolved. Add Duerr’s Golden Ginger and stir until melted, then remove from the heat and stir in the bicarb of soda.
4 Weigh the flour into a bowl and add the mixed spice and ground ginger. Beat the eggs with milk, tip into the flour, then pour in the melted butter mixture.
5 Mix well with a whisk until a thick batter consistency. Pour the mixture into the tin and bake for 35-40 minutes (a skewer comes out clean if the cake is ready). Set aside to cool.
6 Make the icing by gently warming Duerr’s Golden Ginger then stir in the lemon juice and icing sugar. Drizzle over the top of the cake.
Recipe courtesy of Duerr's